Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) light brown sugar, packed
  • 1/4 cup (50g) granulated sugar
  • 1/3 cup (80g) pumpkin puree, blotted with a paper towel
  • 1 large egg, room temperature
  • 1 tsp (5ml) vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 tsp (3g) baking soda
  • 1/2 tsp (3g) salt
  • 1 tbsp (6g) pumpkin pie spice
  • 1 cup (125g) powdered sugar
  • 2 tbsp (30ml) milk
  • 1/2 tsp (2.5ml) vanilla extract
  • 1 pinch cinnamon

Instructions:

  1. Cream together the softened butter, brown sugar, and granulated sugar until the mixture looks pale and fluffy.
  2. Beat in the egg, blotted pumpkin puree, and vanilla extract until the batter is smooth and cohesive.
  3. In a separate bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice.
  4. Slowly integrate the dry ingredients into the wet batter, mixing only until the flour streaks disappear.
  5. Scoop rounded tablespoons of dough onto parchment-lined baking sheets.
  6. Bake at 350°F (175°C) for 10–12 minutes; remove when edges are set but centers look slightly underbaked.
  7. Whisk the powdered sugar, milk, vanilla, and cinnamon until glossy and thick.
  8. Once the cookies are completely cool, drizzle the glaze over the tops or dip the tops directly into the bowl.